Low Sodium Classic Roast Brisket
Savor the timeless comfort of our **Low Sodium Classic Roast Brisket**—a hearty yet heart-conscious twist on a beloved favorite. Featuring tender, oven-braised beef brisket infused with the natural sweetness of caramelized onions, carrots, and celery, this dish is elevated with the warm essence of fresh thyme, garlic, and bay leaves. A slow-cooking process in low-sodium beef broth ensures melt-in-your-mouth texture without compromising on flavor. Perfect for family dinners, this recipe keeps sodium in check while delivering bold, savory satisfaction. Serve it alongside its rich, vegetable-laden pan juices and a sprinkle of fresh parsley for a meal that’s both wholesome and indulgent. Ideal for those seeking a simple yet refined centerpiece for any occasion, this classic roast brisket is sure to impress.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 whole, sliced Onion, large
- 6 whole, minced Garlic cloves
- 4 medium, cut into chunks Carrots
- 3 whole, chopped Celery stalks
- 2 cups Low-sodium beef broth
- 2 tablespoons Tomato paste
- 3 sprigs Fresh thyme
- 2 whole Bay leaves
- 1 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 300°F (150°C).
Pat the brisket dry using paper towels. Rub black pepper all over the brisket.
In a large Dutch oven or heavy roasting pan, heat olive oil over medium-high heat.
Once the oil is hot, sear the brisket on all sides until the exterior is browned, about 8 minutes per side. Remove the brisket and set aside.
In the same pot, add onions, carrots, celery, and garlic. Sauté for about 5 minutes until the onions are translucent.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the low-sodium beef broth, scraping the bottom of the pot to deglaze any browned bits.
Return the brisket to the pot. Add thyme sprigs and bay leaves around the brisket.
Cover the pot with a tight-fitting lid or aluminum foil, and transfer it to the preheated oven.
Roast for about 3 to 4 hours or until the brisket is fork-tender. Turn the brisket halfway through the cooking time.
Once cooked, remove the brisket from the pot and let it rest on a cutting board for about 15 minutes.
Slice the brisket against the grain into thin pieces.
Serve with the vegetables and juices from the pot, and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
4885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.6 g | 320% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 7912 mg | 344% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 43.1 g | ||
| Protein | 551.5 g | 1103% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 730 mg | 56% | |
| Iron | 55.7 mg | 309% | |
| Potassium | 9051 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
